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Easy seed crackers

These little seedy crackers are always a hit in our
house.  Also, no gluten – I use buckwheat
flour which isn’t actually a wheat at all.
Make these and you’ll not go back to biscuits with your
cheese – these are far too satisfying!
Prep Time5 mins
Cook Time50 mins
Course: Snack
Cuisine: Scandinavian


  • 50 g sesame seeds
  • 50 g Flax seeds (linseed)
  • 80 g Sunflower seed
  • 80 g Pumpkin seed
  • 20 g Chia seed
  • 50 g Buckwheat flour
  • a pinch xantham gum
  • 3.5 tbsp cold pressed rapeseed oil or other good olive
  • 150 ml boiling water
  • 1/4 tsp sea salt
  • sea salt flakes to taste


  • Preheat the oven to 150°C (300°F) Gas 2.
    Add all the ingredients (apart from the extra sea salt) to a bowl and stir well.
    Split the mixture in half and place one half on each lined baking sheet. Place another piece of baking parchment on top (sandwiching the mixture) and roll out the mixture thinly and evenly to fit the baking sheet.
    Remove the paper from the top and scatter with more dried nettles (if you like it stronger) and some flaky sea salt, to taste. Repeat with the second batch.
    Bake in the preheated oven for around 50–60 minutes – do watch the seeds don’t brown too much – until completely cooked and dry. I usually turn the oven off and leave in the oven while it cools to ensure they are completely dry.
    Break into smaller pieces and store in an airtight container.


Try with a lovely cheese such as Åseda or Vaästerbotten. You can vary the seeds as you prefer.